Rosemary, like many other herbs, is a member of the mint family. Rosemary is a good source of vitamin A and beta-carotene, as well as the minerals potassium and calcium. The volatile oils in Rosemary contain natural compounds like pinene and camphene, which are terpenes that give Rosemary its intense aroma, and other phytochemicals such as cineol. The astringent nature of Rosemary makes it an ideal herb for flavoring fatty meats like lamb or oily fish. Rosemary is a common herb for flavoring breads and savory muffins.
Rosemary leaves are attached to the stem. Cut the longest stems and use the leaves from it, allowing the energy to go back into the root system for growing more stems with leaves.